Celery Free Quick Classic Pickled Cucumbers
Tangy, garlicky, and loaded with fresh dill, these quick pickled cucumbers deliver that satisfying crunch you'd expect from a jar that's been sitting in a deli for weeks — except you made them today. The brine comes together in minutes with white vinegar, a touch of sugar, whole peppercorns, and mustard seeds, giving every slice a bright, complex flavor without any complicated technique. A quick salt-and-drain step pulls out excess moisture first, which is the secret to keeping the cucumbers snappy rather than soggy after they hit the brine. Store-bought pickles can be a minefield of hidden vegetable extracts and seasoning blends, but here every single ingredient is straightforward and easy to verify. Pack them into a jar, pour over the warm brine, and they're ready to eat in as little as 30 minutes — no canning equipment, no fuss. Pile them onto sandwiches, serve them alongside grilled meats, or eat them straight from the jar because honestly, that's what always happens anyway.
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Learn more →Ingredients
6 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- ¾ cup white vinegar
- ¾ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp whole black peppercorns
- ½ tsp mustard seeds
- 3 sprigs fresh dill
- 2 cloves garlic, smashed
Instructions
- 1
Toss the sliced cucumbers with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then pat dry with paper towels — this draws out excess moisture so the brine stays bright and the slices stay crisp.
- 2
Combine the white vinegar, water, sugar, 1 tsp kosher salt, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir until the sugar and salt are fully dissolved, about 2–3 minutes, then remove from the heat.
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